Subj : Re: Chilies
To   : Shawn Highfield
From : Dave Drum
Date : Mon Nov 18 2024 04:53:30

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> We've some roads like that here especially at certain times of the
 DD> day. Like when the office lemmings are late for Oh Beer Thirty.

 SH> In the late afternoon, I just want to get home.  I've been playing with
 SH> start/end times at work.  If I leave at 15:30 I'm home by 16:00 at the
 SH> latest.  If I leave at 16:00 it takes at least 50 minutes or more.

When I lived in the Los Angeles area I could get to my afternoon shift
job much more quickly on "surface" streets than on the bumper-to-bumper
freeway system. And didn't have the risk of being in a 200 vehicle pile
up because one of the lemming gat a fart caught sideways.

 DD> I have a cast iron deal that looks like a little griddle. It's called
 DD> a comal. For making corn tortillas

 SH> What is the device called they use when making them daily?  The
 SH> ball thingie that gets hot? ;)

That's a tortilla press - which looks a lot like a smooth waffle iron.
The coml is just a round cast-iron (or clay) griddle. That's for heating
flat tortillas for use in tostadas, burritos, etc. For taco shells you
need something like this:

https://www.amazon.com/Taco-Shell-Maker-SCI-Scandicrafts/dp/B001VJC1FQ

 DD> The Polish are different from the Greek. Which are different from the
 DD> Hungarian. Sort of like ravioli (stuffed pasta) becomes varenkyi in
 DD> the Russian cuisine and pierogi in Poland.

 SH> Hungarian guy.  They were very good, lots and lots and lots of meat.
 SH> I ate one anyone...

I like most Hungarian grub. Dunno why - my ancestry is Sctos-Irish and
German.  Bv)=  When you can do meat again you might like this ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gulyasleves (June Meyer's Authentic Hungarian Goulash)
 Categories: Beef, Vegetables, Herbs, Potatoes
      Yield: 6 Servings
 
      2 lb (1 kg) beef chuck
      1 ts Salt
      2 lg Onions; white or yellow
      2 tb (60 g) lard
      2 tb Hungarian paprika
      2    Turkish bay leaves
      1 l  (33 fl oz) water
      4 lg Peeled, diced potatoes
    1/4 ts Black pepper

MMMMM-------------------------DUMPLINGS------------------------------
      1 lg Egg
      6 tb Flour
    1/8 ts Salt
 
  MAKE THE GOULASH: Cut beef into 1" (2.54 cm) squares, add
  1/2 tsp. salt. Chop onions and brown in shortening, add
  beef and paprika. Let beef simmer in its own juice along
  with salt and paprika for 1 hr. on low heat. Add water,
  diced potatoes and remaining salt. Cover and simmer until
  potatoes are done and meat is tender.
  
  PREPARE EGG DUMPLING BATTER: Add flour to unbeaten egg and
  salt. Mix well. Let stand for 1/2 hour to allow flour to
  mellow. Drop by teaspoonful into Goulash. Cover and simmer
  5 minutes after dumplings rise to surface.
  
  Serve hot with dollops of sour cream.
  
  Serves 6
  
  Slow cooking is the secret and you can never use too much
  paprika. I like to use 3 tablespoons. Hope you enjoy this
  dish, I have been raised on it. Regards, June Meyer.
  
  Recipe from: http://www.junemeyer.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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